Ingredients:
- 225g (8oz) self-raising flour (Or 225g plain flour + 1 tsp baking powder)
- 1/2 tsp ground nutmeg (optional, but adds a lovely warm spice)
- Pinch of salt
- 110g (4oz) butter or margarine, chilled and cubed
- 55g (2oz) caster sugar
- 75g (2.5oz) currants (or sultanas/raisins if you prefer)
- 1 large egg, beaten
- Milk (a tablespoon or two, if needed)
- Extra butter for cooking
- Extra caster sugar for sprinkling
Equipment
- Large bowl
- Rolling pin
- Medium-sized round cutter (6cm/2.5 inches is ideal)
- Heavy-bottomed frying pan or a traditional Welsh bakestone
Instructions
- Combine Dry Ingredients: In a large bowl, sift together the flour, nutmeg (if using), and salt.
- Rub In the Butter: Add the chilled, cubed butter or margarine into the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Mix in the Sweet: Stir in the caster sugar and currants until evenly distributed.
- Bind with Egg: Add the beaten egg to the dry ingredients. Mix everything together. If the mixture feels too dry, add a tablespoon of milk at a time until you have a soft but not sticky dough.
- Rest (Optional): For the best texture, wrap the dough in clingfilm and chill in the refrigerator for 30 minutes. This isn’t essential but helps the dough roll out more smoothly.
- Roll and Cut: On a lightly floured surface, roll out the dough to a thickness of about 5mm (1/4 inch). Use the round cutter to cut out circles of dough.
- Cook the Welsh Cakes: Heat a heavy-bottomed frying pan or a bakestone over a medium heat. Melt a little butter in the pan. Cook the Welsh cakes for 3-4 minutes on each side, or until golden brown and cooked through. Be careful not to overheat the pan or they’ll burn easily!
- Finish and Serve: Sprinkle with extra caster sugar while still warm. Enjoy immediately, or keep for a few days in an airtight container.
Tips:
- Don’t overwork the dough: Handle the dough gently to keep the Welsh cakes light and tender.
- Adjust sweetness: If you like things less sweet, reduce the amount of caster sugar slightly.
- Alternative spices: Play around with a touch of cinnamon or mixed spice instead of nutmeg.
- Serve them warm: Welsh cakes are absolutely delicious served warm with a bit of butter.
Enjoy this taste of Wales!
